Pathogenic Bacteria (Pathogens)
Bacterial food poisoning is caused by pathogenic bacteria. Pathogenic is a sinister name that you may not have come across before but its meaning is quite straightforward. Pathogenic bacteria or Pathogens are "bacteria that cause disease". In other words, bacteria that make people ill.
When you come across the word "pathogenic" just change it in your mind to the word "harmful". So, it is pathogenic bacteria that are responsible for most cases of both food poisoning and food-borne disease.
Where do Pathogenic Bacteria come from?
It is very important for food handlers to know where pathogenic bacteria are normally found i.e. where they come from. Food handlers can then play their part in keeping these sources of pathogenic bacteria away from food. A source of pathogenic bacteria means, "where they are naturally found".
There are four main sources of pathogenic bacteria.
The most important source is RAW FOOD, especially meat, poultry, eggs, shellfish, dairy products and rice.
We shall look at why such food is often contaminated with pathogenic bacteria later.
Obviously, it is impossible to run a food business without food! Therefore, if the food premises in which you work use any of the above raw foods, then you can be sure that some of them will be contaminated with pathogenic bacteria. The risks become even greater if the food business also prepares, stores or sells food, which is ready to eat without further cooking, but more about that later.
For the moment it is important to identify the next most important source of pathogenic bacteria, which is PEOPLE.
Again, it is impossible to run a food business without having these sources of pathogenic bacteria present i.e. people. You need people to prepare and sell food. But it is essential that they are trained food handlers who know the precautions to take to prevent any harmful bacteria that they may have on and in their bodies from contaminating food. We shall look at the important topics of where pathogenic bacteria are found on human beings and good personal hygiene later.
PESTS and pets are the third important source of pathogens.
Now, pests and pets are some things we can keep out of food premises. We shall look at pest control in detail towards the end of the course. Sometimes it is not easy to prevent rats, mice and cockroaches getting into old premises but there can be no excuse at all for allowing domestic animals access to places where food is prepared, stored or sold. The type of bacteria that can live on and in people and poison food can also be found on and in pets. Even the greatest animal lover would have to admit that pets are likely to contaminate things around them, including food, equipment and working surfaces. Pets must be kept out of commercial food premises.
The final major source of pathogenic bacteria is SOIL, DUST and DIRT. Soil contains food poisoning bacteria and therefore it is important to be careful when handling vegetables on which soil maybe present. Dust and dirt are often made up of soil together with dead skin and food particles on which bacteria can be found.
Pathogenic bacteria can also be found in water from private water supplies and uncovered water tanks.
We now know that there are three groups of bacteria that we need to understand. Firstly, the helpful bacteria that play a positive part in our life by helping us to digest our food, rotting down rubbish and sometimes are even used in the manufacture of foods. Secondly, the spoilage bacteria that decompose and spoil food, but generally don't make us ill. Thirdly, the pathogenic bacteria that, if eaten, can cause food poisoning or food-borne disease. The main sources of these pathogenic bacteria (or pathogens) are raw foods (especially meat, poultry, eggs, shellfish, dairy products and rice), people, pests and pets and soil, dust and dirt.
Look around the food premises you work at or your own home with new eyes. List all the potential sources of pathogenic bacteria you can find. How is food protected from bacteria from these sources?